Brothy Rice & Bok Choy with Acorn Squash

Baby bok choy is brought to a whole new level in this delicious soup! Everything is prepared separately so it’s great for meal preps or to be saved for later.

Brothy bok choy and rice

Baby bok choy is brought to a whole new level in this delicious soup! Everything is prepared separately so it’s great for meal preps or to be saved for later.

  • Servings: 2
  • Difficulty: Easy
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Ingredients


1 Acorn Squash, Sliced Into 1-Inch Wedges
1 Tablespoon Olive Oil
4 Cups Vegetable Or Chicken Broth
3 Heads Baby Bok Choy, Divided Into Leaves
2 Cups Cooked White Rice
4 Ounces Store-Bought Teriyaki Tofu, Sliced
2 Scallions, Minced
Fresh Cilantro, For Serving

Directions


  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  2. On the prepared baking sheet, toss the acorn squash wedges with the oil and a large pinch of salt to coat. Roast for 15-20 minutes, until golden brown, flipping halfway through.
  3. Bring the broth to a simmer in a large pot on the stove. When the broth reaches a simmer, add the bok choy and simmer until the leaves are wilted about 2-3 minutes. Season to taste with salt and pepper.
  4. Divide the rice between serving bowls. Top with bok choy, roasted squash, and sliced tofu. Pour in broth and garnish with sliced scallions and cilantro.